Do you love chips and dips? Perhaps in the covid days, you’ve found solace in mindlessly crushing a bag of potato chips and some onion dip, or chips and salsa? Well, I’m here to offer you a much better option. These Roasted Potato Spears with Chimichurri Dip are just as comforting, and waaaay better than those packaged chips and dips. They even give you an opportunity for mindfulness.
Crispy Potatoes For a Mindful Meal
The act of eating with your fingers is so primal, I’m convinced that the experience triggers some deep, animal place in your brain. Instead of using a cold, metal tool to convey the spoils of the gather to your mouth, you add physical sensation to the experience by touching it. Feel the warm potatoes, and their taut, slicked surface. Lower one corner into the tangy chimichurri, and angle the wedge to create a horizontal surface to hold the maximum of the bright green dip. Engage with your food.
If that sounds silly, remember, mindless eating is one sure way to eat way too much, and not really enjoy it. Eating mindfully means giving the food your attention, and letting go of your other thoughts to let yourself experience and savor. Be in the moment, with all it has to offer.
Blue and Yellow Potatoes, Super Crisp
Making these crispy potato spears couldn’t be easier. I did incorporate one trick, which is to soak the wedges in hot water, then drain and pat dry before baking. This may seem like an unnecessary delay, but try it, and see if your potatoes aren’t fabulously crispy.
Potatoes and Chimichurri, a Perfect Combo
The chimichurri sauce is a riot of flavor, and packs so much zing into a small space that your mouth will be jolted awake. Chimichurri is a classic Argentinian sauce, usually served with steak, but we can borrow it for a plant based feast. Remember mindfulness? Herbs, garlic, and a vibrant splash of vinegar will slap your palate to attention. Take a minute to live there. Take five.
Roasted Potato Spears with Chimichurri Dip
- 2 pounds blue and yellow potatoes about 8
- 1/4 cup avocado oil
- 1/2 teaspoon roasted garlic powder
- 1/2 cup chopped onion
- 4 cloves garlic peeled
- 1/2 cup fresh parsley
- 1 cup fresh cilantro
- 1 tablespoon fresh oregano
- 2 teaspoons fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes or more
- 1/4 cup white vinegar
- 1/4 cup extra virgin olive oil
- Preheat the oven to 425 F. Heat a pot of water to hot, not bubbling. Get a large half-sheet pan and a large bowl.
- Cut the potatoes in half, then cut each half into four wedges. Place the wedges in a large bowl and pour over the hot water. Let stand for 10 minutes.
- Drain the potatoes, then spread on a kitchen towel and pat dry. Place on the sheet pan, sprinkle with garlic powder, and toss with the avocado oil. Sprinkle with salt and roast for 20 minutes, then flip the potatoes and roast for 20 minutes longer, until browned and crisp.
- In a food processor, combine the onion, garlic, parsley, cilantro, oregano, thyme, salt and pepper flakes. Process until finely chopped, stopping to scrape down as needed.
- Pour the vinegar in the feed tube of the processor with the machine running, then follow with the olive oil.
- Scrape the puree into a bowl for dipping.
- Serve the hot potatoes with the chimichurri sauce.